Recipe Image

Tortellini Primavera

  • 25 m
  • 25 m
EatingWell Test Kitchen
“This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.”


    • 1 14-ounce can vegetable broth or reduced-sodium chicken broth
    • 2 tablespoons all-purpose flour
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, sliced
    • 1 cup shredded fontina cheese or ¾ cup shredded Parmesan cheese
    • 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
    • ⅛ teaspoon salt
    • 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
    • 1 16-ounce package frozen cheese tortellini


  • 1 Put a large pot of water on to boil.
  • 2 Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  • 3 Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
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